Pumpkin Chip Cookies

Are you tired of cookies yet? Because I’m not! And I’m the one eating all of these….okay, so only part of them – most of them are going into the freezer for gifts……but several are making their way into my tummy (I lost count). Who’s counting anyway? Leave me alone, gosh! ;-)These get a 10 out of 10 from me. They rank right up there with Oatmeal Raisin cookies…..probably because they sorta taste like Oatmeal Raisin cookies, but different. The same, but different. Got it?

These call for 1 cup of pumpkin puree. I used puree out of the freezer, but you could also use canned pumpkin. If you DO use homemade puree, you might need to strain it a bit to remove some of the water. I let mine drain for about 1 hour in a colander lined with a linen dish towel. You never want your cookies to be watery. Amen.

In the bowl of a stand mixer (or just mix by hand) cream together 2 softened sticks of butter (one cup) and 2 cups of sucanat. This is important – are you listening. Don’t run to the basement and get a frozen sick of butter and try to make it work. Yes, I know you forgot to get more butter out of the freezer yesterday, but don’t ruin these cookies with a half-frozen stick of butter. *Cough*

Yay! My vanilla finally came in! I was so excited I had to show you guys. I bought four bottles…..so now you can quit giving me the cold shoulder for using imitation vanilla.

FYI – I still have the imitation vanilla, so be looking for it in a recipe coming soon near you. Add one egg and 1 teaspoon of vanilla to the mixed butter and sugar.

When you get the egg and vanilla mixed together with the butter and sugar, go ahead and dump your pumpkin down in there too. Mix it up a bit. Sniff. Ahhhhhhh!

Sifting is dumb. I hate sifting. Can I get an AMEN?! Okay, so no sifting here. Just dump in 2 cups of white wheat flour, 1 ½ cups rolled oats, 1 teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon salt. Do not overmix – stir on setting 1 only until everything is well combined. Did I mention that this recipe was in one of my Mamaw’s oooooooold cookbooks? That’s how I know it rocks. I’ve made it several times, but I did alter the ingredients. Oldies are goodies. Amen.

Remember these from the Coconut Chocolate Cake?? Well, I saved them for a special occasion – this is it. Cookies are always a special occasion. Amen. These might be some of the best chocolate chips EVER. *Slobber* Dump in 1 cup of those…..I won’t tell anyone if you use 2 cups. It’ll just be between us. Or you can eat one whole cup yourself and just tell everyone you used 2 cups in the recipe. *Cough* Stir only until combined.

Just to prove to you that parchment paper works great with cookies, I tried it this time. I cut it to fit my pans, because I have issues with paper hanging over the side (OCD). And I just realized something…..isn’t PAPER IN THE OVEN a fire hazard? Trust me. I know about setting things on fire in the oven….I mean, I’ve heard other people can set things on fire in the oven – and the microwave. *Cough* Drop your dough by large tablespoons onto parchment paper lined cookie sheets. You’ll get about three dozen cookies out of this batch.

Bake at 350 degrees for 12-14 minutes. Remember, we want to under-bake our cookies just a tad to make them chewy. They’ll come out looking all brown and delicious, like THIS. Hello baby. Come to mama!

Immediately transfer the cookies from the cookie sheet to a wire rack to cool (or a kitchen towel will also work). Don’t let them cool on the cookie sheet at all – these are supposed to be very moist cookies. Yum, yum.

Dude! I told you not to use that silly frozen butter! Now you had three cookies turn out all funny looking. That butter melted in the oven and made a nasty mess….a nasty, buttery, gooey mess. Okay, so nothing really went wrong here. I can still eat that nasty, buttery mess. In fact, I did – with Barry’s help. And it was DELICIOUS.

About Stacy

Stacy is a Home Management Mentor, the author of two cookbooks, the creator of why-didn’t-I-think-of-that homemaking hacks, an expert on making real food taste lip-smacking delicious, and a Platinum Leader with Young Living Essential Oils. She loves butter, dessert, baking, organizing, and staying home with her husband and four hilarious kids. She believes if it's not easy, you won't do it - because she's lived it. She'll bring YOU the awesome so that you can get your home back into control. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

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These look delicious. I just tried those chocolate chips and thought they had a funny taste. Maybe it was just the batch I had. Maybe it’s why they were on clearance… I’ll have to give them a second shot.

Yum! I’m a sucker for anything pumpkin! If you don’t mind telling, how much did you pay for your vanilla? I have a coupon and can get it (a bigger bottle) for $9 at our health food store. But I’ve been using non-organic cheaper vanilla. I eventually want to make my own. Is $9 too much for the Frontier brand? Also, how much do you pay for your choco chips? You’re my frugal hero!

Hmmm, well I paid $15 for 8 ounces of this stuff. It’s GOOD stuff from what I can tell. I like the Frontier brand. Prior to this I had paid $24 for 8 ounces, so I consider this a good deal. 🙂 I’ve not had success with homemade vanilla but I think it’s because I’m too stingy with my vanilla beans. 🙂
I don’t pay more than $3.50 for organic chocolate chips…..and just between you and me, most of the time I’ll use any chocolate chip as long as it doesn’t have HFCS in it. 🙂

I wanted to stop by and say hello and I’m glad I did. I just read your post on the summary of going storeless and I’m inspired to do it again. We did for one month about a year and a half ago. We learned a lot and we need to do it again. I looking forward to reading more of your great posts!

I believe God created you to be the hero of your home. You CAN manage your home instead of it managing you. That’s why I empower women with simple solutions for their homemaking needs – because if it’s not easy, you won’t do it. {Read More…}

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